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Joseph Decker

June 13, 2022 by mlemon

Today for our Staff Spotlight story we’re sitting down Chef Heather Moore, our Director of Culinary Operations and Adjunct Professor. Chef Moore, a Certified Master Baker (CMB) and a Certified Executive Pastry Chef, is a Schoolcraft College graduate who has performed a wide variety of roles with the College.

Schoolcraft College: Hello, Chef Moore! You have been a familiar face around Schoolcraft College, first as a student, then as an instructor and a director. Please tell us a little about how you got interested in Culinary Arts and what led you to Schoolcraft College.

Chef Heather Moore: When I graduated high school I was pretty set that I was going to be an elementary school teacher. I even completed the kiddie campus program at Canton High School, which was a program to prepare you for early childhood education. I completed one year at Eastern Michigan University and realized that I really needed a change. 

That’s when a friend of mine mentioned that he heard about a new Baking and Pastry program at Schoolcraft College. It immediately piqued my interest because if I’m being honest I had no idea you could even go to school for baking and pastry arts. From the moment I started the program it all clicked for me and I was where I was meant to be. I loved the environment, I loved the creativity, and I loved being surrounded by others that enjoyed the same things that I did. It is kind of neat that I did still end up teaching just college and not elementary school. 

Chef Heather Moore
Chef Heather Moore, Director of Culinary Operations and Adjunct Professor.

Schoolcraft College: Can you please explain what being the Director of Culinary Operations entails?

Chef Heather Moore: As the director of Culinary Operations I oversee the department that operates all of the food venues on campus, with the exception of American Harvest, which is run by the Culinary Arts program. This includes Conference and Events, Henry’s and Main Street Café in the VisTaTech Center; JC Café in the Jeffress Center; wholesale food or the Livonia Medical Center; Ocelot Market at the St. Joe’s Sports Center; The Elite Market and Smoothie Bar at the St. Joe’s Mercy Elite Sports Center; and Ocelot Market Express at the Fitness Center. (And more to come!)

Schoolcraft College: What does a “typical” day look like for you and your team?

Chef Heather Moore: Busy! Our team has been amazing this past year of adapting to so many changes and dealing with the difficulties of labor shortages and supply chain issues. Because we oversee all of the food venues on campus, being a member of our team means every day could look a little different. Conference and events have begun to really pick back up. Our top-notch service staff is focusing on executing a new menu that provides a variety of comfort levels for large gatherings. 

Our team of talented chefs and culinary art student employees prepare our food from scratch for our venues as well as events. The St. Joe’s Mercy Elite Sports Center has kept our team at the Elite Market and Smoothie Bar very busy with weekly tournaments. Our smoothie bar team makes around 1,000 smoothies a weekend during these tournaments. 

Schoolcraft College: What’s on the horizon for Culinary Operations? Can you give us a sneak preview of things to look for this spring and summer and into the fall?

Chef Heather Moore:  Lots of exciting things are in the future for dining at Schoolcraft! We are currently in the process of opening an Ocelot Market inside the Manufacturing & Engineering Center (MEC) as well as the Masco building on our main campus. JC Café will be adding in a Starbucks barista menu in the next few weeks. 

I am most excited about the VisTaTech 2.0 project, which breaks ground the beginning of August. American Harvest will be remodeled and expanded, and several new things are being built. This includes a state-of-the-art demonstration lab, a beautiful pre-function space that will connect a hallway we use for events to the main entrance of the building, a new Main Street Café, a prep kitchen that is shared space for Main Street Café and the demonstration kitchen, and a brew pub and kitchen to service it.  

With all of that being said, this year will look a little different. Henry’s will continue in a grab-and-go format with expanded offerings, and a temporary Main Street Café will occupy some of the currently unused Henry’s space. 

Schoolcraft College: What are some highlights for you, both as a student and in your career?

Chef Heather Moore: My highlight as a student without a doubt was being able apprentice under Chef Joseph Decker, Certified Master Pastry Chef (CMPC). It was an unforgettable learning experience that I was fortunate enough to have. Another highlight as a student was building relationships with the other students. Your classmates and instructors truly become your family, and that bond lasts a lifetime. 

chefs in a kitchen
Chef Heather Moore, Director of Culinary Operations and Adjunct Professor, works with Crystal Sheeka, student employee (middle) and Chef Allie DiMaria, Pastry Chef (right) on taste testing some new menu selections.

As far as highlights of my career, I can truly say that coming back to Schoolcraft as an adjunct instructor was one of my top highlights. It felt like coming home, and it was surreal at first to be teaching the next generation of culinarians what I was taught within the same walls. 

The other highlight of my career was obtaining my CMB certification through the Retail Bakers of America (RBA). Since obtaining my certification I have also become a lead judge for the RBA. It’s been amazing to be able to travel to different testing locations and meet amazing bakers from all over the country.

Schoolcraft College: What’s your favorite dish to make and why?

Chef Heather Moore: I wouldn’t say there is one particular dish that I like to make, but rather my favorite thing to do is plan events and menus around a theme. Anyone who knows me knows that I am a sucker for a great theme. I love the whole process of planning and then seeing all of the details come to life. It’s fun to get the whole team involved and be creative together. 

Schoolcraft College: Thank you, Chef Moore! Is there anything else you’d like to add?

Chef Heather Moore: I would like to say thank you to the Schoolcraft community for being so supportive and understanding of our department while we undergo so many large changes and challenges. I am very excited about the future of our department and the exciting things you will be seeing in the near future. 

Filed Under: News, Schoolcraft Spotlight Tagged With: Certified Executive Pastry Chef, Certified Master Baker, Culinary Operations, Heather Moore, Joseph Decker

March 16, 2022 by Schoolcraft College

There are fewer than 80 Certified Master Chefs in the world

Schoolcraft College will be the site of Segment 1 of the American Culinary Federation’s (ACF) Certified Master Chef® (CMC) exams starting Friday, March 18, through Monday, March 21, in the American Harvest restaurant in the VisTaTech Center.

A CMC is considered the highest level of the profession, and demonstrates mastery of culinary competence and expertise through education, experience, knowledge and skills consistent with the master chef level.

“Schoolcraft College was selected as an approved Certified Master Chef testing site by the American Culinary Federation,” said Jonathan Moosmiller, CMC and American Master Chefs Order (AMCO) President. “The criteria included excellence in educational programming and strong leadership. The Certified Master Chefs program has worked with Schoolcraft College for many years, assisting in providing CMC chefs as Schoolcraft Instructors. The American Master Chefs Order is proud to continue this partnership with Schoolcraft College and the American Culinary Federation.”

There are fewer than 80 Certified Master Chefs in the world, with Brian Beland, Schoolcraft College’s Department Chair of Culinary Arts, among those to hold this distinguished ranking. In addition, faculty member Joseph Decker has attained the ranking of Certified Master Pastry Chef® (CMPC).

“We are honored to welcome this group of exceptional chefs to Schoolcraft as they look to demonstrate, and validate, their mastery of cuisine in their pursuit of earning the Certified Master Chef designation,” Chef Beland said. “Schoolcraft College Culinary Arts students have benefited from the world-class kitchens and instructional environment for many years, and we are excited to share what we have the privilege to experience daily with them. 

“Hosting the CMC exam is a great opportunity for the students in the program as well. The students are able to experience highest level of practical culinary certification first hand by supporting the exam candidates and evaluators as kitchen apprentices and hospitality support services. This gives the students personal interaction opportunities and experience in ‘the arena’ feeling the pressure and seeing the intense focus.”

The facilities in American Harvest include:

  • 70-seat full-service restaurant
  • 5 fully outfitted kitchen labs dedicated to the various skill competencies of the craft
  • Collaboration with Schoolcraft Brewing and Distillation program
  • Retail Café Market space
  • Construction of a new Demonstration and Innovation Center recently approved with construction scheduled to begin later this year
three master chefs
Brian Beland (center), Schoolcraft College’s Department Chair of Culinary Arts; is shown with Shawn J. Loving (right), who previously held that role; and Michael Russell. Each is a Certified Master Chef.

To apply for the exam, candidates must already be a Certified Executive Chef or Certified Culinary Educator, provide a letter of recommendation from current CMCs or CMPCs, and have completed education courses on sanitation and food safety, management, cost management and wine.

The exam schedule begins on Friday, March 18, with Freestyle Cuisine. Healthy Cooking follows on Saturday, March 19, then Global Cuisines on Sunday, March 20. Pastries and Baking concludes the exam on Monday, March 21.

Schoolcraft College’s Proud Heritage of Culinary Arts

Herman Breithaupt is credited with establishing Schoolcraft College’s Culinary Arts program in 1966, with his son, Robert Breithaupt, directing the department later that year.

“We began the first year with 16 students,” Robert said. “After that we had a list of students waiting to get into the program, and it has continued that way to the present day.”*

Schoolcraft College is continuing to prepare its Culinary Arts students for the ever-evolving realities of the complex restaurant industry by updating several areas of the curriculum.

“With the help of industry experts who provided valuable feedback, data from surveys from students and employers, plus input from other valued sources within Schoolcraft College and beyond, we’ve adjusted our curriculum and programming to better train our students to become valued employees and leaders in the restaurant industry,” Chef Beland said.

The goal is to raise competency and improve skill sets in several key areas in cooking and operations, including:

  • Apply nutritional concepts to menus
  • Demonstrate fundamental cooking principles
  • Perform advanced butchery skills
  • Understand restaurant financial controls
  • Incorporation of alcohol service and accountability
  • Improve time management skills
  • Increased focus on baking/pastry

To reflect the updated curriculum, the program will be called Professional Culinary Arts and offer the following:

  • Professional Culinary Arts Skills Certificate – 21 credits
  • Professional Culinary Arts Certificate – 43 credits
  • Professional Culinary Arts Associate in Applied Science (AAS) Degree – 60-66 credits

The program is stackable to a Bachelor of Science Degree in Culinary and Dietary Operations and is certified by the American Culinary Federation Education Foundation (ACFEF).

Learn more about Schoolcraft College’s Culinary Arts program.

*From Page 68 of “Reaching Out … A History of Schoolcraft College” by Samuel Hudson.

Filed Under: News, Schoolcraft Spotlight Tagged With: ACF, AMCO, American Culinary Federation, American Harvest, American Master Chefs Order, Brian Beland, Certified Master Chef, CMC, Culinary Arts, Joseph Decker

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